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Stockists
Issue 157
8 Ways to Skewer Kebabs
Secrets of the Grill: Kebabs
By
JULIYA MADORSKAYA
Garlic and Flame
By
TODD COLEMAN
Art of the Parrilla
By
SHANE MITCHELL
How to Grill Indoors
Cook It Right
By
VITALY PALEY
Shaping Kebabs
How to Cook on a Grill
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The Japanese Grill
By
TADASHI ONO
Yakitori Style: Japanese Grilling Tools
Black Gold
By
SEAN REMBOLD
Shashlik (Russian Lamb Kebab with Tomato-Prune Sauce)
Watermelon Cooler
Green Monster
Frozen Limeade Margarita
Sparkling Lavender–Thyme Vodka Lemonade
Stone Fruit Rosé Sangria
Tips for Successful Grilling
Strawberry Pimm’s Cup
Mi Zhi Ji Chi Chuan (Beijing Chicken Wings)
Pollo Al Ajillo (Panamanian Garlic Chicken)
Kao Xiang Cong (Grilled Scallion Skewers)
Costillas Adobadas (Mexican Pork Spareribs)
Chrong Chomnei Jrok Oeng (Cambodian-Style Ginger Lemongrass Baby Backs)
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